Lemon Angel Pie

  • Active Time 20m
  • Total Time 4h 5m

Makes 8 servings

The delicate meringue crust will be crisp if the pie is served soon after assembly. If you prefer a softer crust, make the pie a day ahead and store it in the refrigerator.

ingredients

  • For the Meringue Shell:
  • 3 egg whites
  • 1 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • For the Filling:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/3 cups milk
  • 3 beaten egg yolks
  • 1/2 cup dairy sour cream
  • 2 teaspoons finely shredded lemon peel
  • 1/4 cup lemon juice
  • For the Garnish:
  • Whipped Cream (optional)
  • Lemon peel (optional)
  • Raspberries (optional)

directions

FOR THE MERINGUE SHELL:
In a large mixing bowl beat egg whites, vanilla and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300 degrees F oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.

FOR THE FILLING:
In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.

Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2269

nutrition information per serving

240 calories; 6g total fat; 89mg cholesterol; 52mg sodium; 44g carbohydrates; 0g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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